This post may contain affiliate links. See my disclosure policy.
Learn how to make the best keto bread recipe ever that tastes like real deal bread! Made with almond flour, it’s light, fluffy, and grain-free! 2 grams of net carbs per serving.
Need more keto bread recipes? Try my keto tortillas, keto banana bread, keto buns, and keto cheese bread next.
If you’ve been dying to bring sandwich bread back into your life since boarding the keto diet train, you’ve come to the right place.
My keto-friendly bread recipe is light, fluffy, and ready for anything, be it keto sandwiches, keto avocado toast, or the ultimate keto grilled cheese.
Table of Contents
Why I love this recipe
- Simple ingredients. No curve balls here! Just keto baking staples you likely have in your kitchen right now.
- Naturally gluten-free. Like most keto recipes, this one also happens to be gluten-free. It’s a win-win!
- Minimal prep time. There’s no yeast, no kneading, and no rising time.
- Versatile. It looks, tastes, and feels exactly like regular bread, so use it the same!
★★★★★ REVIEW
“Seriously the best keto bread recipe ever. Followed it to a T, and looks like yours!” – Andie
Ingredients needed
- Almond flour. You want to use blanched almond flour, not almond meal. The latter will typically yield a heavier and more dense loaf, which isn’t the most enjoyable.
- Salt. You must add a pinch of salt. Otherwise, the loaf will be too bland.
- Baking soda. The leavening agent that gives the bread some rise and fluffiness.
- Eggs. Room-temperature eggs are a must. I know 5 eggs might sound like a lot, but it makes all the difference, especially when skipping the yeast.
- Extra virgin olive oil. My original recipe called for butter, but through re-testing found the oil yielded a preferred bread-y texture.
- Maple syrup. While syrup on its own is not keto-friendly, the amount used for my recipe is very negligible and won’t kick you out of ketosis. You can use my keto maple syrup, but the loaf won’t be as tender or fluffy.
- Apple cider vinegar. Reacts with the baking soda to give the bread some extra rise. DO NOT OMIT! Sorry for the block letters but skipping this will yield a flat loaf.
How to make keto bread
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Prep. Preheat the oven to 180C/350F and line an 8×4-inch loaf pan with parchment paper.
Step 2- Make the bread dough. In a small bowl, combine the almond flour, baking soda, and salt. In a large bowl, whisk together the eggs, olive oil, maple syrup, and apple cider vinegar. Add the dry to the wet ingredients and mix until combined and thick.
Step 3- Bake. Transfer the batter to the pan and bake for 35-40 minutes or until a toothpick comes out clean. Let the bread cool in the pan completely before slicing.
Arman’s recipe tips
- Minimize the egg flavor. This recipe has somewhat of an ‘eggy’ flavor because of the number of eggs used. If this bothers you, remedy it by using 6 egg whites and saving the yolks to make keto mayo. This will give the bread a ‘white bread’ flavor.
- Use the proper-sized pan. Avoid using a loaf pan bigger than 8×4 inches, or the bread won’t rise and develop its signature dome shape.
- Leave some parchment paper sticking out of the pan. 1-2 inches on all sides should do the trick and make lifting the bread from the pan so much easier.
- Keep an eye on the bread. Oven makes and models differ. Mine took about 35 minutes to bake, but I’d recommend checking around the 30-minute mark, then every 3-4 minutes until it’s done.
- Make a double-batch. This bread freezes like a dream, so I like to make two loaves and freeze one for later.
Ways to use this bread
I love a good slice of toast with a little melted butter, but there are certainly more creative ways to use your low carb bread! Here are some ideas:
- On toast with cream cheese, sugar free jam, almond butter, or healthy Nutella.
- As a side dish to keto chicken soup or keto lasagna.
- Crisped up and turned into croutons.
- Made into an egg sandwich with air fryer bacon and over-medium eggs.
- Whipped up into bread pudding or keto French toast.
Storage instructions
To store: Keto bread should always be stored in the refrigerator, covered, at all times. The ingredients are too fragile to keep at room temperature. The bread will keep for up to 2 weeks.
To freeze: Leftover slices of bread can be stored in a freezer bag and frozen for up to six months. Let them thaw overnight.
Frequently asked questions
This recipe can only be made with almond flour. Do not substitute it for coconut flour or another flour, as the texture will not be right. You can try my coconut flour bread instead.
This recipe makes a full loaf of bread, and each loaf yields 12 slices. The entire loaf yields 24 net carbs, which works out to be 2 grams of net carbs per slice.
More low carb breads to try
Keto Bread (No yeast)
Video
Ingredients
- 1 3/4 cups almond flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 5 large eggs
- 1/4 cup + 1 tablespoon olive oil melted
- 1 tablespoon maple syrup * See notes
- 1 teaspoon apple cider vinegar
Instructions
- Preheat the oven to 180C/350F. Line an 8 x 4-inch loaf pan with parchment paper, reserving an inch on all sides for easy removal.
- In a small bowl, add the almond flour, baking soda, and salt and mix well. In a large mixing bowl, whisk together the eggs, olive oil, maple syrup, and apple cider vinegar. Gently stir through the dry ingredients until combined.
- Transfer the batter to the lined pan. Bake the bread for 35 minutes, or until a skewer comes out clean.
- Let the bread cool in the pan completely, before slicing and serving.
Notes
Nutrition
Originally published July 2021, updated and republished June 2024
Thank you so much for the recepy.easy to make ,wholesome and taste.xoxo
So welcome!
I love this low carb bread!! so good.
Excellent. A variant without butter and with olive oil is possible.
DELICIOUS!!!! My husband and I have been looking for a great almond flour bread recipe and this is it! I just made it yesterday and it is to die for! We have been toasting it in our air fryer basket and is perfect on the outside and perfect on the inside. Can’t wait to make our next loaf.
LOVE this, Laurie!
MADE THIS BREAD , WOW MY HUSBAND LOVES IT, HIS DIABETES READING WAS BRILLIANT AS HE STRUGGLES WITH BREAD FOR HIS READINGS ,DEFFO A FAVOURITE
Thanks for the feedback, Karen!
Hi. I’ve just tried this. 41yr old male with zero baking before today. Got a nice thick crispy crust all round Taste superb 👌
This is absolutely game changing! I love this. I just made it for the first time and it’s awesome!
I am also a really bad cook, so the fact that I was able to produce a loaf of bread that tastes good shows how easy to follow and simple the recipe is. My keto life just got better 😍
You are so welcome, Alice 🙂
Hi Arman, could this be made in an air fryer?
I haven’t tried- feel free to experiment and see 🙂
This is the best keto bread recipe. It came out EXACTLY like the photo and I used a small loaf pan.
I made your bread today The only thing I added was a half teaspoon of xanthum gum for stability. Excellent outcome. Perfect result. Tastes fantastic!
Thank you so much for publishing this recipe. I just had a warm slice two seconds ago and am in heaven. I never comment on stuff but I have been on a therapeutic keto diet now for personal reasons so I miss my carbs & sweets. But this one little slice lifted my spirits so much. I made it exactly as the recipe. I will make this again. Thank you again.
That means so much, Shiela! I’m so glad to hear that.
Thank you for sharing the delightful keto bread recipe, and I appreciate the inclusion of nutritional information. As slice sizes can vary, the nutritional content also fluctuates. Can you provide the weight of the slice upon which the nutritional information is based?
Sorry, Sophia- we don’t weigh them 🙂
Surely we can work this out ourselves by weighing the whole loaf. Multiply the info given by 12 and then weigh your slice.
This is the best keto bread recipe I’ve ever made.
Thanks for this recipe. Wouldn’t this bread have an eggy taste? 4 eggs is a lot. Thanks
Not at all 😉
Bread out of oven and cooled. It’s so good! First time every commenting but this bread deserves a comment! I added tsp of nutritional yeast and some extra grd flax seed to flour. Added pkg of rapid rise yeast to wet ingredients. It smelled very nice baking. Can’t wait to toast,etc.
Can this be made without the flax seed?
I haven’t tried!
The best keto bread I’ve ever made this recipe is a keeper thank you so munch
Great bread and easy! Thank you!!
perfect bread recipe. Tastes like real bread.